This recipe is perfect for our family of four. When Grandma used to make it, she always would serve it with noodles or rice, to fill us up. And of course, there was a homemade bread on the table too. Grandpa didn’t think a meal classified as a meal without homemade bread. Grandma had hers down perfectly. It was nice to soak up the juices. I didn’t want to leave anything left on my plate! Check out what they are saying about this recipe over at Group Recipes:
“This is a great recipe that is both delicious and easy to prepare.”
When you don’t know what to do with that boring ol’ chicken…try this out!
Ingredients
4 skinless, boneless chicken breast halves
Splash of fresh lemon juice
1 1/2 tablespoons vegetable oil
1/2 cup white onion, chopped
1/2 cup shallots, chopped
1 Tbs minced garlic
1 1/2 tablespoons Land O’ Lakes butter
1 heaping Tbs Hungarian sweet paprika (must!)
1/2 teaspoon salt
1/2 tsp black pepper
1 cup Swanson chicken stock
1/4 Cup white wine
1 teaspoon all-purpose flour
1 (8 ounce) container Daisy sour cream
fresh parsley, chopped
egg noodles or white rice
Instructions
You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
Using the same skillet, cook onion,shallots and garlic in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika pepper and salt.
Pour chicken stock, lemon juice and wine into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Garnish with fresh parsley.
Thanks again to Group Recipes for this simple and tasty recipe.